Appetizer

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

May 30, 2019 by Becky Spoon

I’ve made Texas Caviar for many years. If you are from the South, you probably have your own favorite recipe too! There really is nothing complicated about this dish at all, but I would recommend making the recipe a day ahead so you can store in the refrigerator overnight so the flavors can meld.

I have made my own dressing for this before which is just a great Italian Dressing, but your favorite bottled dressing works just fine. I used the Olive Garden Italian Dressing that I found at HEB but any good Italian Dressing will work! I got my Olive Garden dressing at HEB but I know Walmart has it too: https://www.walmart.com/ip/Olive-Garden-Signature-Italian-Dressing-16-fl-oz-Bottle/.

This dish is so colorful, loaded with flavor, making the perfect side dish for your weekend BBQ’s this summer!

Summertime -Texas Caviar, a Great BBq Side Dish

One thing I did do differently this time is that I grilled my corn. I was grilling other things, had 6 ears of corn in my refrigerator, and decided that was what I would do, grill the corn instead of using canned or frozen corn, which by the way, or just fine too. I do think the grilled corn added depth and a smokey flavor to the dish.

Here’s the link to my grilled corn! https://the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/

Summertime – Colorful Texas Caviar, a Great BBq Side Dish

Don’t forget this with your next BBQ! A great refreshing side dish!

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Servings: 12 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

1 Yellow bell pepper, diced after removing membranes and seeds
1 Orange or Red Bell Pepper, Diced after removing membranes and seeds
1 Green bell pepper, dices after removing membranes and seeds
2 jalapenos, seeded and finely chopped
2 15 oz cans blackeye peas or 1 can black eye peas and one can black beans
6 ears grilled corn (//www.the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/) or if you don't want to use the grilled corn use a can of yellow whole kernel corn
4 roma tomatoes, diced (add just before serving)
1 bunch cilantro (add just before serving)
Italian Dressing of your choice

Method

Remove membranes and seeds from peppers.

Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).

Drain and rinse the blackeye peas. Cut the corn off the cob or add the can of corn to the peppers.

Add some of the Italian dressing and stir well.

Cover and marinate in refrigerator for 8 hours.

Drain if needed, as it may before a little watery. If you do drain, you can add a little more dressing.

Dice roma tomatoes and cilantro and stir into mixture.

Amazing and Delicious Guacamole

May 6, 2019 by Becky Spoon

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I’ve been posting so many recipes for game day lately and I realized I had not posted a guacamole recipe! You have to have this on game day! Did you know they say there will be 65 Million avocados used on Super Bowl Game Day? Wow, that’s a lot of avocados!

I used a Molcajete for this homemade recipe, but if you don’t have one, you can mince the jalapeno, onions and garlic very fine. The Molcajete works really well though so if you can get one, you really should. You are able to grind the peppers and garlic with salt that really adds to the flavor.

Here’s a link for a Molcajete: https://amzn.to/2Seeu0g

We love guacamole, as I’m sure you probably do too. Sometimes, I just add lots of lemon with lots of salt and that is as simple as you can possibly get, but still a good to dip some chips in or to top your tacos!

However, when I want to make a special guacamole, or add a lot more punch I dig out my Molcajete and start grinding fresh serrano or jalapenos, white onions and garlic until a paste forms. Then I add lemon juice and some chopped tomatoes, season well and there you go! A delicious dip!

Easy Homemade Guacamole

Love this recipe and it went so fast!! I wish I had a trick to keeping guacamole fresh longer, but I have learned when I use a container that the guacamole fits into the brim and you put the lid on tight, it last longer. I think the tightness of the ingredients in the container with a tight lid keeps air from coming in. Anyway, here’s my easy recipe!! Sereve this with some of my breakfast tacos or on some of my enchiladas like https://the2spoons.com/new-mexico-hatch-red-and-green-chile-enchiladas/

Here’s some more Game Day recipes: Frank’s RedHot Buffalo Wings, https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/, Tandoori Chicken Wings.

Easy Homemade Guacamole

Here’s the recipe! Enjoy

Easy Homemade Guacamole

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Servings: 4 servings

Course: Appetizer

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

3 or 4 avocados
1-2 serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 roma tomato diced
salt to taste
fresh ground pepper (optional)

Method

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

Love this Prosciutto Wrapped Asparagus

April 12, 2019 by Becky Spoon

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Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

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Prep Time 10

Total Time 15

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Method

Ingredients

1 bunch asparagus
equal amount of prosciutto slices
extra virgin olive oil
salt and pepper
1 lemon

Method

Preheat the oven to 375. Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends. Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time. Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere. Place the asparagus in a baking dish or a sheet pan in a single layer. Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven. Bake until the prosciutto has browned and become crispy, but not burnt. Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish. Serve immediately, or at room temperature.

Essential Roasted Lemon, Spinach and Artichoke Dip

December 22, 2018 by Becky Spoon

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Nothing says entertaining and even Holiday entertaining more than Spinach and Artichoke Dip. Everyone has a spinach and artichoke dip recipe, but this with Roasted Lemon is a notch above! I honestly am one of those people that did not have a Spinach Artichoke Dip recipe until this one. This is perfect for your football parties, Christmas Eve present unwrapping, cocktail party….the possibilities are endless.

I love spinach and I love artichokes and I love all the gooey cheese in a spinach artichoke dip. I was looking at another recipe on Half Baked Harvest website, Tiegen always has beautiful photography, and I noticed her new post of a spinach artichoke dip that had roasted lemon.

So I can’t take credit for the creation of this dip and afterall isn’t that kind of like immitating, which is the biggest form of flattery? Her recipe looked so delicious I just had to make and now I’m passing her receipe on to you because it is delicious! Tiegen’s recipe calls for Meyer lemons which I could not find at my rural stores, so I used a regular lemon.

The cheeses are Fotina and Mozzerella. If you aren’t familiar with Fotina, it is an Italian cow’s milk cheese. You should be able to find it at your local grocery store, but here’s a link if you cannot: https://www.amazon.com/Fontina-Wisconsin-Cheese-8-oz/dp/B00HYMWB5O/ref=sr_1_3?hvadid=78065379506726&hvbmt=be&hvdev=c&hvqmt=e&keywords=fontina+cheese&qid=1576607802&s=grocery&sr=1-3. You can usually find it in the better cheese section by the deli.

Essential Roasted Lemon, Spinach and Artichoke Dip

Here’s the recipe! I think you will keep this and make again year after year! Need another recipe for an appetizer? Try these ever so easy Pigs In A Blanket: https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/ the

Roasted Lemon, Spinach and Artichoke Dip

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

1 small Meyer lemon I could not find Meyer so I used a regular lemon
1 jalapeno, halved
2 cloves garlic
2 tbsp extra virgin olive oil
kosher salt and pepper
1 8 oz package cream cheese, at room temperature
1 cup fotina cheese, cubed
1 cup mozzerella cheese, cubed
1/2 tsp smoked paprika
1 10 oz bag frozen chopped spinach thawed, drained and squeezed dry
1 12 oz jar marinated artichokes, roughly chopped
2 tbsp pine nuts, raw
fresh dill for topping

Method

Preheat the oven 375 degrees F.
2. Slice 1/3 of the lemon into thin slices and set aside. Quarter the remaining lemon and remove the seeds.
3. In a small baking dish, combine the quartered lemon, jalapeño, garlic, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the lemon is golden and caramelized. Remove and let cool. If desired, de-seed the jalapeño. Finely chop the lemon, jalapeño, and garlic into a rough paste.
4. In a medium bowl, combine the cream cheese, fontina, 1/2 of the mozzarella, the paprika, spinach, and artichokes. Stir in the the roasted lemon paste. Season to taste with salt and pepper. Transfer to an 8-inch greased baking dish. Top with the remaining mozzarella and remaining lemon slices. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted. Serve warm, topped with pine nuts. Serve with fresh bread or crackers. Enjoy

Famous Candlelite Inn Guacamole

December 18, 2018 by Becky Spoon

Famous Candlelite Inn Guacamole

If you are some of the folks I grew up with, lived in the same area, lived in the Arlington area, or the DFW area you know about the guacamole at the Candlelite Inn.

Who didn’t love the Candlelite? Yes it is still a favorite place to go even today full of memories.

Red and white table cloths cover the tables with privacy booths that we all remember sitting in during dates after Homecoming or football games.

At the Candlelite they serve their guacamole as a topping for a salad of iceberg lettuce and tomatoes. Topping it all off is a couple of fresh onion rings and olives. Yes olives!

Ok, so here it is, the recipe for that famous guacamole or hopefully close to it as they keep the original recipe under lock and key! This recipe uses tomatillos, maybe they use green tomatoes, but I hope it brings back memories as it does with me.

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Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

2-3 Haas Avocados
3-5 tomatillos to measure 1 cup or 2 green tomatoes to make 1 cup
1 tsp salt
1 tsp granulated garlic
1 tsp onion powder
1 tbsp plain white vinegar
1 tbsp fresh lemon juice
1 tbsp vegetable or canola oil
2 tbsp water

Method

If the tomatillos still have the papery husky remove it and wash them. Roughly chop them and put them in a food processor or blender.
Process the tomatillos until they are a puree. Measure out enough puree to 1 c. Discard the rest. It should be very close to 1 cup.
Remove the avocados from their skins and place them in the bowl of the food processor or blender.
Pulse just until smooth along with the tomatillo puree, salt, garlic powder, onion powder, 1 T plain white vinegar, 1 T fresh lemon juice, 2 T. water and 1 T. oil. Make sure not to pulse it too long or it will become mousse-like from whipping so much air into the avocados!
Top on a salad or just serve with some chips!! Hope you love this as we have bringing back memories of a childhood favorite restaurant.

Chile Con Queso

December 18, 2018 by Becky Spoon

Perfect cheese dip, a Texas favorite! — **Pass the Chips!**

Chile con Queso

I’ve been making this Chile con Queso for years, actually since 1997 when I purchased Matt Martinez’s cookbook “Matt Martinez’s Culinary Frontier, A Real Texas Cookbook.” How much more authentic can you get than a Tex-Mex recipe that originated in Austin, Texas at his family’s restaurant named El Original! In 1952 Matt’s El Rancho was opened and is till a favorite and known nationwide.

I’ve gone to other states and asked for Chile Con Queso and it came our as a greasy mess with cheddar and separated ingredients. Look no further, not you can make this perfect recipe! Queso is a must at almost every Texas potluck, get together, party…you name it…there will be Chile Con Queso of some sort!

Pass the chips!

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Course: Appetizer

Cuisine: Mexican

Ingredients Method

Ingredients

1 tbsp oil of your choice
1/2 cup finely chopped sweet white onion
1/2 cup finely chopped bell pepper or 1 jalapeno or a combination you can use canned green chile also
1 tsp ground cumin
1 tsp granulated garlic
1/2 tsp salt
2 tbsp cornstarch
1 cup water or chicken broth (you may need a little more if too thick
8 oz shredded cheese (American or Velveeta)
1 cup chopped tomatoes

Method

Using a thick, heavy pot, heat the oil and saute the onion and the dry ingredients for 2 to 3 minutes, until the onion is transcucent. Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken, then add the shredded cheese and tomatoes. If you prefer a thinner sauce add a little more water or chicken broth.
Carefully simmer on low heat for 3 to 5 minutes, making sure not to scorch. Serve Hot!